Corporate Entrees and Desserts

Corporate Level Entrees

  • Chicken Marsala, Sauteed in Garlic, Olive Oil, Fresh Mushrooms, and Marsala Wine Sauce.
  • Chicken Picatta, Thinly Sliced and Pan Seared with Capers, Lemon, and Fresh Mushrooms.
  • Shredded Chicken OR Pulled Pork BBQ Served with Kaiser Rolls, Confetti Coleslaw, and Red Potato Salad
  • Chicken Roulades, Stuffed with Spinach, Sun-Dried Tomatoes, and Fontina Cheese, with Roasted Red Pepper Sauce.
  • Grilled Herb Chicken Breast with Mango Salsa.
  • Mixed Grill with Mesquite Chicken and Flank Steak on a Bed of Scallions and Mushrooms and Studded Rice Pilaf.
  • Chicken OR Beef Kabobs (2 per person) with Peppers and Onions, Marinated in Garlic and Olive Oil.
  • Rosemary Almond Chicken Breast with Toasted Almond Crust.
  • Shepherd’s Pie with Ground Beef, Chicken Chunks, OR Ground Turkey, with Carrots, Beans, Peas, & Onion. Topped with Mashed Potatoes.
  • Beef Stroganoff – Slow Simmered Sirloin in a Rich Sherry, Mushroom, and Sour Cream Sauce.
  • Beef Burgundy – Sirloin in Burgundy Sauce with Fresh Sliced Mushrooms, Pearl Onions, and Carrots. Served with Egg Noodles
  • Flank Steak Roulade with Bleu Cheese, Baby Spinach, and Roasted Red Peppers.
  • Pan Seared Salmon Filets with Fresh Lemon and Dill. Served with Cucumber Sauce, Ginger Peach Salsa, or Teriyaki Sesame Ginger Sauce
  • Teriyaki Salmon Filets with Teriyaki Sesame Sauce or Gingered Peach Chutney
  • Shrimp Scampi
  • Spicy Shrimp and Scallops, Tossed with Fresh Lime Juice, Olive Oil, and Crushed Red Pepper.
  • Pork Tenderloin Marinated in Ancho Chile Sauce, and Grilled with Peppers and Onions.
  • Autumn Pork Loin, Roasted in Apple Cider, on a Bed of Caramelized Granny Smith Apples, Golden Raisins, and Onions.

 
Vegetarian Dishes

  • Eggplant and Zucchini Casserole with Onion, Tomato, Basil, and Herbs, and Mozzarella and Parmesan Cheeses
  • Eggplant Steak with Tomato and Mushroom Ragout
  • Vegetable Kabobs with Mushrooms, Onions, Peppers Squash, and Zucchini
  • Vegetarian Wellingtons with Portobello Mushrooms, Zucchini, Summer Squash, Spinach, Roasted Red Peppers, Broccoli, and Fontina and Mozzarella Cheeses
  • Portobello Mushrooms with Spinach-Artichoke Filling

 

 
Pasta Dishes
*Add Chicken, Shrimp, or Italian Sausage to Any Pasta Dish

  • Farfalle with Grilled Chicken, Broccoli, and Mushrooms, in Roasted Red Pepper Sauce, with Fresh Basil Chiffonade and Parmesan Cheese
  • Gemelli with Artichokes, Spring Onions, Kalamata Olives, Roasted Peppers, and Feta Cheese. Tossed with Marinara and Garnished with Basil
  • Chicken Florentine with Baby Spinach, Red Peppers, and Spring  Onion. Tossed with Roasted Garlic Cream Sauce
  • Lasagna: Choose from Traditional Meat, Fresh Spinach, or Garden Veggie, Stacked High and Layered with Ricotta, Parmesan, and Mozzarella Cheese, and Marinara  OR White Lasagna
  • Baked Ziti – Penne Pasta in Marinara Sauce with Ricotta, Provolone, Parmesan, and Mozzarella Cheeses
  • Cheese Tortellini with Sun-Dried Tomatoes, Colored Peppers, Baby Spinach, Sliced Mushrooms, Scallions, and Freshly Grated Parmesan, in a Light Basil Cream Sauce
  • Penne Pasta with Chicken, Italian Sausage, and Colored Peppers in Sauce Provencale
  • Pasta Primavera with Whole Wheat Pasta, Garden Fresh Vegetables, and Pesto Sauce
  • Fettucini Alfredo with Peas and Parsley

 

Dessert

Peanut Butter Chocolate Squares

Individual Berry Cheesecakes

Black Forest Cupcakes

Turtle Brownies

Cherry Crumble Pie Bars

Chocolate Cheesecake Bars

Tiramisu

Carmel Apple Bread Pudding

Pie Assortment

Apple Crisp
 
 
download this menu